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In Season: Popular for centuries in Spain and Italy, blood oranges are now being cultivated in the United States. Look for blood oranges in specialty supermarkets from November through May. What to Look For: Blood oranges are somewhat smaller than navel oranges, and often have pitted skin mottled with hints of red; the interior flesh is deep crimson. The flavor is sweeter and less tart than other oranges, and may have hints of raspberry or a slightly bitter edge. Choose firm, plump oranges that are heavy for their size. How to Store: Blood oranges will keep at room temperature for several days, kept in a bowl or basket where air can circulate freely. To store oranges for up to two weeks, put them in an airtight bag or container and place them in the produce drawer of the refrigerator.

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In Season: Peak season for tangerines lasts from October to April. They are occasionally available during the rest of the year but are best enjoyed in season.What to Look For: A good tangerine is firm or slightly soft, and feels heavy for its size. Choose tangerines with smooth, bright-orange, unblemished skin.How to Store: Tangerines will keep in the refrigerator for up to two weeks.

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In Season: Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year. What to Look For: The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that's heavy for its size and free of soft spots. How to Store: Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.